Ingredients
"5 mangoes (about 5 to 6 cups diced or sliced)",
"1/4 cup granulated sugar",
"1 1/2 teaspoons cinnamon (divided)",
"2 tablespoons lemon juice",
"1/4 teaspoon vanilla extract",
"1 tablespoon cornstarch (heaping)",
"1/2 cup all-purpose flour",
"1/4 cup rolled oats",
"5 tablespoons butter (softened)",
"1/2 cup brown sugar (packed)",
"Optional: sweetened whipped cream",
"Optional: vanilla or butter pecan ice cream",
"Optional: cinnamon sugar (for sprinkling)"
Instructions
Preheat the oven to 350 F.
Butter an 8-inch square baking dish.
In a bowl, combine the diced or sliced mangoes with the granulated sugar, cinnamon, lemon juice, and vanilla. Toss to blend and then toss with the cornstarch.
Transfer the mango filling mixture to the prepared baking dish and set aside.
In a clean bowl, combine the flour, oats, and brown sugar. Blend well. Add the softened butter and mix it with a fork, pastry cutter, or fingers until crumbly.
Sprinkle the crumb mixture evenly over the mango filling.
Bake the mango crisp in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
Serve the mango crisp warm, cold, or at room temperature.
Top individual servings with sweetened whipped cream or ice cream and a sprinkling of cinnamon sugar, if desired.
Cover the leftovers and store in the refrigerator.
Prep: PT15M
Cook: PT35M
Total: PT50M
Serves: